Presented by Driscoll’s
PHOTO COURTESY OF DRISCOLL’S
My grandmother’s cabin kitchen was where we spent many early mornings overlooking Lake Esquagama out the back window. It was a galley layout, long and thin, where the giant picture window gave us an entertaining view of the wildlife passing through on migration, early morning fisherman, late evening pontoon boats and the occasional campfire at the orange and brown house across the way. Inside this kitchen we would dust up storms of flour as we cut banacks (a family recipe that’s kind of like the love child of a biscuit and fry bread.) Gidgee, as my grandmother was known to all, was a woman who appreciated a great meal, a good cocktail and many epic parties.
After a meal, we would sit at her long table, pouring over family photographs, watching the progression of faces move from sepia to black and white to color, with new friends coming and sadly, some passing on.
Gidgee lived until she was almost 104 years old. I still think of her when I pull out her steel recipe box, searching for the right measurements for her absolutely perfect blueberry muffins. Now, we bake those with my little girl shattering the eggs, my son snitching berries before they make it in and my mom’s gentle hands guiding us through the process.
Ways to Create New Memories With Family:
- Pull out old photo albums and ask what was happening in these pictures? Where were they? How old were they?
- Ask about a special childhood memory: when did you know you were most loved?
- Ask about the origins of family lore, or traditions? When did we first….
- Write a letter together, a real, by hand letter, and send it to someone you love. Keep a copy for yourself. Handwriting (from both the young and old) can be a special keepsake for years to come.
- Start a baking project. Try this recipe for berry tiramisu! This is great for when you have little hands in the kitchen helping you. One person can layer the berries and cookies, while the other person pipes the whipped cream.
- 1 Package (16 ounces) Driscoll’s Strawberries
- 1 1/2 Cups heavy cream 3/4 Cup confectioners’ sugar
- 1 Tsp. vanilla or almond extract 1 Package (8 ounce each) mascarpone cheese, at room temperature
- 1 Package (3 ounces) lady finger cookies
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries
- 1 Package (6 ounces or 1 1/3 cups each) Driscoll’s Blackberries
- 1 Package (6 ounces or 1 1/4 cups each) Driscoll’s Blueberries
Reserve 6 small strawberries for garnish. Hull and puree remaining strawberries in a blender until smooth. Strain through a fine mesh sieve to remove seeds (you should have about 1 1/4 cups puree). Set aside. Whip heavy cream, sugar and vanilla extract with an electric mixer until stiff peaks form. Place mascarpone in a large bowl and beat with a rubber spatula until smooth. Fold in whipped cream in three additions until evenly blended.
To assemble trifles: Reserve about 1/2 cup each raspberries, blackberries and blueberries for trifle topping.
Dip one-half lady fingers in strawberry puree until lightly soaked and layer on bottom of 6 serving glasses. Top each with an even layer of remaining blackberries and blueberries. Top each with layer of about 1/4 cup whipped cream mixture, spreading evenly. Top each with second layer of remaining ladyfingers dipped in strawberry puree. Top each with even layer of remaining raspberries. Top each with even layer of remaining whipped cream mixture. Top each with even layer of reserved raspberries, blackberries and blueberries. Garnish each serving with 1 reserved strawberry. Refrigerate until ready to serve.